STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe comes from the R.S.V.P. section of a November 1989 Bon Appetit. The recipe was requested from Chef Jim Severson of Dakota's restaurant in Dallas, Texas. Refrigeration time is not included in prep time.”

Ingredients Nutrition


  1. Place potatoes in large pot. Add enough cold water to cover.
  2. Boil potatoes until knife pierces centers easily, about 20 minutes; drain well and tranfer to large bowl.
  3. Cool 3 minutes, then using electric mixer, beat potatoes until smooth.
  4. Mix in remaining ingredients except oil and refrigerate until well chilled.
  5. (Can be prepared 1 day ahead.).
  6. Line baking sheet with waxed paper or baking parchment.
  7. Shape potato mixture into 3-inch-diameter rounds using 1/3 cup mixture for each; place on prepared sheet, stacking between layers of waxed paper.
  8. Refrigerate until well chilled, about 1 hour.
  9. Heat a little oil in heavy skillet over medium heat.
  10. Add potato pancakes in batches ,adding more oil as necessary,and cook until golden brown, about 3 minutes per side. Remove batches to warm platter and keep warm in a low oven.
  11. Transfer to plates and serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a